Every year a few days before Christmas, we have a soup dinner with friends of my in-laws, the Masons. It’s one of my favorite new traditions since marrying into my husband’s family. Ms. Mason is an impressive cook. Each year, she prepares a smorgasbord of soups for us to slurp down. And she always whips up a few veggie friendly pots for me. This creamy mushroom and artichoke was last year’s favorite among guests. It has incredible depth of flavor and is irresistibly creamy. It’s also thick enough that if you add a pinch more flour, you could easily serve it as a gravy over rice or pasta. Love double duty recipes!
Ingredients: (makes 4 to 6 servings)
1/4 cup butter
2 Tablespoons olive oil
1 onion chopped
1 cup celery chopped (save the leaves for garnish!)
2 teaspoons chopped fresh thyme
2 (8oz) packages sliced baby portabella mushrooms
2 cans water packed artichoke hearts, quartered
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 cups mushroom broth
1 cup light cream (or 1/2 and 1/2 or whole milk)
2 Tablespoons dry sherry
Directions: In a dutch oven, heat butter and olive oil over medium heat until butter is melted. Add onion and celery; cook for 5 minutes.
Add thyme, cook for 2 minutes, add mushrooms and artichoke hearts, cook for 15 minutes, stirring frequently.
Add flour, salt, and pepper; cook for 2 minutes, stirring constantly. Gradually add broth, whisking until smooth. Bring to a simmer, cook for 20 minutes stirring occasionally. Add cream; return to a simmer and cook for 15 minutes. Stir in sherry.
Serve hot and garnish with the leftover celery leaves.
This hearty, creamy soup is easy to make any night of the week.
Love this simple, versatile dish!
Other posts you may enjoy: